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Ralph Brennan’s Jazz Kitchen
Please do not be intimidated by the fact that this restaurant
uses ounces for all its measurements. You really don't have
to run out and
buy a scale to try it! Unless, of course, you've
been looking for a good excuse
to buy one. Please trust yourself. Use
your good judgment. You will know
how much squash, zucchini and
onion to use. The same goes for seasoning
with salt and pepper.
ounces redfish [fillet]
2 ounces white wine
1/2 ounce basil
1 ounce squash (julienne)
1 ounce zucchini (julienne)
1 ounce red onions
1/2 ounce salt
1/2 ounce pepper
1 ounce Compound Butter
In a bowl, place the white wine, basil and redfish fillet.
for 1 hour, turning occasionally. Fold 1 sheet of baker’s
parchment paper in half. Cut into the shape of half of a heart, so when
opened the parchment is
in the shape of a heart. Brush the parchment
paper with melted butter. Place the zucchini and squash on one side of
the paper, about 1 inch from the fold. Place the fillet of redfish on
top of the zucchini and squash and season with salt and pepper. Lay
onions over the redfish and season with salt and pepper. Place pieces of
compound butter over the onions. Pour reserved wine and basil over the
fish. Fold the opposite side of the heart over the fish. Starting
top of the heart, fold and crimp the edges all the way to the bottom,
then twist. Place fish on metal platter and brush with melted butter.
Bake in preheated 425-degree F. oven for 12 minutes. When done, the parchment
should be nicely browned and puffed up. Papillote should be served
immediately and opened at the table.
1 pound butter
1 ounce sun-dried tomatoes
1/2 ounce shallots
1/2 ounce garlic
1/2 ounce green onions
1/2 ounce salt and pepper
Cut butter into cubes and allow softening. Chop sun-dried
tomatoes, garlic, onions and shallots. In a bowl, mix all ingredients.
Check seasoning and adjust if necessary. Roll into a tube, wrap
plastic and chill.
Bacco, New Orleans
Papillote from Julia and Jacques
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